Black Bean and Beef Burritos

I can’t figure out why everyone raves about Chipotle’s burritos. They’re not bad, but they lack the freshness I crave in Mexican-American food. After a recent Chipotle outing I challenged myself to prepare a healthier, tastier burrito. I also attempted to create a flavorful burrito that did not require gallons of water to re-hydrate from all the sodium. Being on summer vacation gave me the time to go all out on these burritos. I made the guacamole, pico de gallo, cilantro lime rice, and seasoned beef and beans from scratch. On a work night this can be modified with store bought ingredients for a quick and hearty meal. I have also included instructions below on how to roll a burrito. Brent was amazed to learn how simple it is to roll a burrito saying, “I knew the people at taco bell weren’t smarter than me.”

4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

5. Fluff rice with a fork.

6. Before serving stir in cilantro.

How to Roll a Burrito:1) Heat your 10-12 inch tortilla for 20-30 seconds in the microwave. (Of course I am going to suggest you use a whole wheat tortilla)2) Lay the tortilla out on your serving plate, and place your meat, beans, rice, guacamole, pico de gallo and any other ingredients you wish to include in your burritto in the center. Do not overfill!3) Fold the tortilla in half. 4) Fold over the ends.5) While holding the ends of the burrito roll the burrito over.

6) If you really want to make it chipotle style, cover with aluminum foil. That also makes for an easier clean up.